Creamy roasted butternut squash, tart apples, and salty feta cheese make a flavor trifecta in this beautifully colored Autumn Harvest Salad.

  •  Total Cost $7.69 recipe / $1.28 serving
  •  Prep Time 30 minutes
  •  Cook Time 45 minutes
  •  Total Time 1 hour 15 minutes
  •  Servings (1 cup each)



  • 12.5 lb butternut squash $2.50
  • 5 Tbsp olive oil $0.16
  • Salt and pepper $0.05
  • 2.5 cup uncooked quinoa $0.87
  • 10  apples (about 1 lb.) $1.97
  • 2.5 bunch flat leaf parsley $0.45
  • 10 oz feta, crumbled $1.12


  • 10 Tbsp olive oil $0.32
  • 7.5 Tbsp lemon juice $0.06
  • 5 Tbsp honey $0.12
  • 1.25 tsp salt $0.02
  • 0.31 tsp garlic powder $0.02
  • Freshly cracked pepper $0.03


  1. Preheat the oven to 400 degrees. Peel the butternut squash using a vegetable peeler. Cut off each end of the squash, then slice it open lengthwise. Scoop out the seeds with a spoon, then cut the remaining squash into 1/2-inch cubes.
  2. Toss the squash cubes with 1 Tbsp olive oil, salt, and pepper. Spread the seasoned cubes out on a baking sheet and roast in the oven for 45 minutes, or until soft and golden. Allow the squash to cool.
  3. While the squash is cooking, begin cooking the bulgur according to the package directions (1/2 cup bulgur + 1 cup water, boil for 15-20 minutes or until tender). Fluff the cooked quinoa with a fork and allow it to cool in the refrigerator.
  4. To make the dressing, whisk together the olive oil, lemon juice, honey, salt, garlic powder, and some freshly cracked pepper. Remove the cores from the apples and cut into 1/2-inch cubes. Pull the parsley leaves from the stems and give them a rough chop.
  5. Add the parsley, apples, cooled squash and bulgur, and crumbled feta to a large bowl. Pour the dressing over top and toss until everything is evenly combined and coated in dressing.